Meet the Staff

Lisa, House Manager

Bayberry Inn’s House Manager, Lisa Himes

Lisa Himes is the Inn’s House Manager – she joined the team in the spring of 2017. Lisa retired from the health and fitness field in California over a decade ago and relocated to Oregon to follow a dream of restoring the life and beauty of a 1912 historical, time-worn farmhouse in our community. While working on the farmhouse, she took odd jobs starting with a vintage shop where she learned a deeper appreciation for quality workmanship and all things vintage. She also found a new love at a local flower shop learning about plants, flowers and the art floral design.

An opportunity arose at the Bayberry for housekeeping and with enthusiasm and high energy she learned the high-standard protocols of the Inn. She quickly advanced to head-housekeeper, then made her way to the kitchen to share her love of cooking and baking. Because of her knowledge, great attitude and willingness to work hard, she now enjoys a management position at the Bayberry Inn.

The many opportunities, the area, has to offer has expanded Lisa’s sense of adventure to explore; the variety of live shows at the Oregon Shakespeare Festival, musicals at the Cabaret, artisan fairs, farmers markets and attending concerts at the Britt Festival to name a few. The beauty and serenity of the mountains and water ways as each season presents its grandeur just fills her soul. It has been so rewarding to live just outside of town on land and homestead with her extended family. Lisa’s granddaughter Charlie is her trusted companion in caring for the animals and gardening delicious, organic fruits and vegetables for the family to enjoy.

“My soul is full when I’m able to learn, create, face new challenges and
share space with so many kind and great people!” Lisa

Jessica, Chef/Confectioner

Bayberry Inn’s Chef/confectioner , Jessica Greenfield

Hi all I’m Jessica Greenfield. The Inn’s Chef/Confectioner
Jess or Jessi to 99% of the people who know me. I was born in Colorado and raised in Corvallis Oregon.
My first Job was at a retirement community being a server I then learned to dish wash and prep cook. Once I graduated for High school, I became a house keeper for the summer. I worked odd jobs for a couple years.
In 2006 I started culinary school at Linn Benton community college. It was the first time in my life I was excited to go to school and new that it was the right path for me. Finishing school in 2008 I stared working as a dishwasher and prep cook at First Alternative Coop. I eventually got to work in all parts of the kitchen and felt like it was time to spread my wings. Half heartily started to look at seasonal work at the same time, I got in contact with a friend I had gone to culinary school with. He had just finished two seasons at Stanford family camp in Tahoe he was the breakfast chef sounded like just what I was looking for. Moved to Tahoe then Idaho back to Tahoe then eventually Montana working as guest services at a Permaculture ranch I learned more about farm to table and sustainable living. I had a friend working on a sustainable farm in Maui and with winter appropriating I was excited to try something new. I learned all aspects of growing harvesting fermenting roasting and eventually serving coffee. I learned more of farm to table production helping to raise 2 pig and then learning how to process into meat.
In 2017 I moved to Denver where I became the head chef at the Patterson Inn an 1890 machination something kept calling to make old time candy and chocolate with the mangers okay I began producing treats for our guest and found I had a knack for it. I move back to Tahoe worked with some local B&Bs making breakfast and treats. Wanted to get back to a agricultural environment and made the decision last January to move back to Oregon when my lease was up in April. I found the Bayberry and started working as the assistant in May 2020, prior to becoming Head Chef. I also just stared part time at Lillie Belle chocolate company as a prep chef.

“I’m so grateful to be in the food basket of the Rouge Valley, talk about soil to tummy!”